By Tina Wasserman Whether served as part of an assortment of mezes, or small plates, or laid on a bed of couscous as part of a Moroccan meal, kebabs can be found throughout the Middle East and North...

By Tina Wasserman Italy is home to the oldest, continuously inhabited Jewish community in Europe. This light custard is a perfect way to end a meat meal. The egg yolks are flavored and cooked gently...

By Tina Wasserman Normally, two loaves of elongated challah are served for Shabbat, but for the High Holidays a round challah, sometimes containing raisins, is customary. The round challah is fraught...

By Tina Wasserman Chicken soup has been an icon of the Jewish table since early medieval times. Its presence defined the Shabbat table, and a Jewish wedding feast symbolically started with the soup....

By Tina Wasserman When Rhineland Jews moved east to Poland, Russia, and Hungary, they brought the hamantaschen tradition with them. The Jews remaining in Western Europe, however, made gingerbread men...

By Tina Wasserman In my family, knishes weren’t the large, square, hard cushions of dough with potato on the inside. They were a soft patty of potato dough with fried onions encased in the center. No...

By Tina Wasserman These angel pecans are truly heavenly! A perfect treat to make in the fall when pecans are freshly harvested, you can serve them to guests in your sukkah during Sukkot. Ingredients...

By Tina Wasserman Hungarians were fond of making dough containing rich ingredients such as cheese and butter. These mushroom turnovers in a rugelach-like dough are so savory, you won’t miss the nuts...

By Tina Wasserman Using the apple, an iconic Rosh HaShanah ingredient, as a base, the following sauce will add a kick to your gefilte fish or roasted meats. Horseradish is a classic Czech condiment....

By Tina Wasserman This simple, but elegant holiday dish is served at the Aferiat home. Yolande Aferiat, from Oran, taught her daughter-in-law Kathy how to make it, and Kathy, who now lives in Dallas...

By Tina Wasserman I created this recipe from leftover honey cake. Moist and rich, this “bread” pudding is not overly sweet and can be served warm with spiked butterscotch sauce. Add vanilla ice cream...